corn-free

It's a really substantial and dense loaf, having 2 1/2 cups of whole almonds. Grinding the almonds is pretty easy too: just pulse them in a blender or food processor.

I based my recipe on this one. It's taken me several delicious experiments come up with my own version of this satisfying bread - note the summer photo! The last one I made domed very nicely on top - wish I took a photo - oh well. ;)

Great for slicing and toasting. You can also pan-fry slices in a bit of
butter, then serve topped with fruit and maple syrup "french toast"
style - yum!

This healthy satisfying (delicious) bread is wheat-free, gluten-free, corn-free, soy-free, yeast-free, and sugar-free. (You could probably make it dairy-free by using soy yogurt.)

The other day I ran out of baking powder, so I decided to make my own. I was delighted with how easy it was, and how well it worked in my recipes - just as good as the store-bought stuff. The best part is, the home-made variety doesn't contain aluminum, so it's much better for you, and doesn't impart an aluminum flavour. (Knowing what we do about aluminum, I'm surprised that some baking powders still have it! To be fair, the store-bought baking powder I used didn't contain aluminum, it had corn starch, monocalcium phosphate, and sodium bicarbonate.) Another bonus to making your own: you can choose your own starch, I use tapioca starch. (Typically, baking powder contains corn or wheat starch, so this recipe is good for people with corn or gluten intollerances/allergies.)